10 DISHES OF CAULIFLOWER
No matter how you cook it, slightly otvarivaya, steamed or baked in the oven with sauce is always a great side dish. Fill it with cheese sauce, sprinkle with a little crackers and will make a great hearty dinner. Cauliflower goes well with herbs and spices and is suitable for casseroles and curries. It can be used in different ways-and in soups, and fry in a pan and mix with sesame seeds, or even serve raw or lightly boiled, with other crunchy vegetables to dip them in dip.
Until now, historians are not sure where is the birthplace of cauliflower. Some call Cyprus, some China, others say that the first time it began to cultivate the Arabs. The Moors brought cauliflower to Spain in the 12th century, and the Spaniards moved it to Italy in the 14th century. In England, she arrived in the 17th century, and in Russia even later – in the 18th century. In Britain it was first boiled in milk, but until the 19th century, it became fashionable quickly boil small florets and serve one on a plate – now this method becomes popular again – makes the perfect snack for special occasions.
Cauliflower boil until cooked, but if it falls apart, it is overcooked. The stem should remain quite tight. Before cooking, it is best to break it into florets or cut into four parts. Inflorescences are boiled for 4-5 min in boiling water. If you cook the whole head, inflorescence digest, and the stem will be too tough. Small Kocheshkov, however, you can cook it whole. You just need to cut off all the leaves and solid distal portion of the stem, cut it into 4 pieces or slightly to clean out the pulp to make them cook as quickly as the florets. To preserve as many vitamins, always place the cauliflower into the boiling water. To when cooked it is not so strong smell, put in the water a Bay leaf.
The cauliflower salad
Cook 500g cauliflower until soft. Disassemble on inflorescences, pour a mixture of 1 1/2 tbsp vinegar, 1 tbsp vegetable oil, salt, sugar and pepper to taste. Boil two hard boiled eggs. Salad put into a bowl and sprinkle with finely chopped eggs and green onions. In the Internet you will find more salads recipes with photos, but this simple recipe can be understood without them.
Casserole of pasta with cauliflower
Boil 300 gr of pasta for 2 minutes, then add 1 head of cauliflower, disassembled into florets and cook for another 8-10 minutes. Drain and in a pot, in which everything is cooked add 200 ml of sour cream or crème fraîche 2 tbsp grainy mustard, and 150g grated Cheddar cheese. Warm on the fire to melt the cheese. Add pasta and Kale to the cheese sauce, stir, season, shift in refractory form, sprinkle with 2 sliced tomatoes, black pepper, grated cheese and grilled until crisp (5 min).
Soup with cauliflower
Disassemble the 250 grams of cauliflower in the Kocheshkov, to wash, to separate the fourth part for decoration, the rest cook in salted boiling water for 20 minutes. Separate the cabbage to extinguish with butter and 3 tbsp meat stock for 15-20 minutes. RUB through a sieve, mix with 2 tbsp of flour 2 tbsp of butter, put in the broth, bring to boil and fill hot liaison (a mixture of 1/2 C cream and 1 egg yolk). Serve with boiled Kocheshkov cauliflower, separate the patties with butter and croutons.
Cauliflower in a pot
Cabbage to wash, disassemble on inflorescences, pour over boiling water and put in a pot, pereslava 300 g of cottage cheese and podsalivaya to taste each layer, sprinkle 1 tbsp of sour cream. Filled the pot cover with lid (foil) and place in preheated oven. Simmer 10 to 15 minutes, until tender cabbage.
Boil 450 grams cauliflower with 225 g frozen peas. Clear 450 g potatoes, cut into large cubes and boil for a few minutes. Melt in a pan 50 grams butter, add 3-4 mixture «garam masala» and cook a few minutes. Add 25 gr of flour, then add boiled vegetables and mix thoroughly. Stir and gradually add 450 ml of broth, stirring until the sauce thickens. Serve immediately.
Tunisian Kale fritters
Boil 1 head of cauliflower in salted water for 5 minutes until soft. Drain and finely chop. Beat 75 grams of flour with 2 eggs and juice of 1 lemon, add 125 gr grated Cheddar cheese or Growler, 1/4 teaspoon nutmeg, a pinch of pepper and 1 crushed garlic clove optional. Then mix the dough with cauliflower. Leave for 30 mins to Put one spoon of dough on a hot pan with oil and fry on both sides. Serve hot.
Preheat the oven to 190 gr. to Boil 300 grams of cauliflower and broccoli in boiling salted water for 5 minutes, drain. Beat 3 eggs, 350 ml cream, 75 g grated Parmesan cheese and 1/2 teaspoon nutmeg. Season with ground black pepper and salt. Replace the vegetables in an oven form and pour the sauce. Bake for 30 minutes until Golden brown.
Cauliflower with cheese and nuts
Boil 350 grams of buds in salt water. Drain and allow to cool. When the cabbage is cool enough that it can be taken by hand, stick in the base of each inflorescence on a small piece of cheese, diced (about 80g), so that it does not fall. Mix 100 g chopped hazelnuts 50 grams bread crumbs. Whip 2 eggs. Dip blossoms in egg and then roll in the crumbs. Sauté for 4-5 minutes in oil.
The cauliflower salad with bananas
200 grams of cauliflower, wash, drain and shred on a coarse grater. Clean 1 banana, cut into slices and mix with the cauliflower and the juice of 1 lemon. 1 tbsp small raisins pour in a sieve and rinse well under running hot water. Whisk in a thick foam 4 tbsp of cream, and with raisins to fill their salad, adding salt or potpourri. Then serve the salad and decorate it with slices of oranges or cherries.
Fast canned vegetables
In a saucepan, combine 900 ml of water, 600 ml of wine or Apple cider vinegar and 25 grams of salt; bring to boil. Add to the pot 3 carrots, chopped 2 zucchini, finely chopped, 1 red onion, chopped, 1/2 head of cauliflower, disassembled into florets. Cook for about 3 minutes so that the vegetables remain slightly crunchy. To get them out of the pan with a slotted spoon and allow to cool on a plate. Fluid to leave and also allow to cool. Arrange the vegetables in layers in liter jars, then pour the water they were boiled in to the vegetables were completely covered with it. Drizzle top with olive oil to form a thin layer of oil, cover and refrigerate for at least 2 hours.